Pizza Dough
Ingredients
Part Preparo
Process
02. Add the fresh yeast and mix on low speed (speed 1) for an additional approximately 2 minutes.
03. Gradually add the remaining cold water (150 ml) and beat on high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
04. Divide the dough into 150 g portions. Round them.
05. Cover with plastic. Let rest for approximately 15 minutes.
06. Roll out the dough into discs of approximately 30 cm in diameter and dock them.
07. Place in pizza pans previously sprinkled with wheat flour.
08. Ferment in the fermentation chamber (32ºC) for approximately 45 minutes.
09. Bake at 230°C for approximately 3 minutes in a deck oven.
Tips
Yield
50 Units of 130 g
Equipment
Mixer , Oven , Measuring Cylinder , Scale , Fork , Pizza Pan , Fermentation Chamber
Suggested shelf life
168
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 115 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 1.4 | % VD (*) |
| Aç adicionados (g) | 0.8 | % VD (*) |
| Proteínas (g) | 2.7 | % VD (*) |
| Gorduras totais (g) | 2.3 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 186 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Pizza Dough
Ingredients
How to make it
01. Place the Zeelandia Versamix and part of the cold water (2.25 L) in the mixer and mix on low speed (speed 1) for approximately 2 minutes.
02. Add the fresh yeast and mix on low speed (speed 1) for an additional approximately 2 minutes.
03. Gradually add the remaining cold water (150 ml) and beat on high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
04. Divide the dough into 150 g portions. Round them.
05. Cover with plastic. Let rest for approximately 15 minutes.
06. Roll out the dough into discs of approximately 30 cm in diameter and dock them.
07. Place in pizza pans previously sprinkled with wheat flour.
08. Ferment in the fermentation chamber (32ºC) for approximately 45 minutes.
09. Bake at 230°C for approximately 3 minutes in a deck oven.
Tips
Yield
50 Units of 130 g
Equipment
Mixer , Oven , Measuring Cylinder , Scale , Fork , Pizza Pan , Fermentation Chamber
Suggested shelf life
168 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 115 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 1.4 | % VD (*) |
| Aç adicionados (g) | 0.8 | % VD (*) |
| Proteínas (g) | 2.7 | % VD (*) |
| Gorduras totais (g) | 2.3 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 186 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.